This past weekend, I dined out a restaurant (one not on the OpenTable network, and, on behalf of my fellow diners, I am glad for that) and experienced really poor service. I’ve waited tables at many restaurants. Because of that, I am always apt to cut servers a lot of slack. It is a difficult job and, as a waiter, you cannot control every element of the dining experience, even though you are the face of the dining experience. That said, I usually don’t complain about service unless it is abominable. And this was.

After botching every possible aspect of our meal, I voiced my opinion to the server. The manager, with whom I’m friendly, came over and offered up various amends: different dishes, comped entrees, or free drinks and dessert. I told him I wasn’t interested in any of that as we had to leave, and the point wasn’t that I was looking for money off my bill. It occurred to me, though, that I didn’t know what I wanted. Probably an apology from the waiter. Ideally, a do-over on the whole meal, which came at the end of a very stressful day. Looking back, I think I should have asked the manager for a different server as soon as things got off course.

I’m reminded of a silly (and — WARNING! — often off-color) film starring Ryan Reynolds (aka Mr. ScarJo) called Waiting, about servers toiling away at an awful chain restaurant. In one scene, a patron wants to send her food back, and the poor server points out, “Ma’am, I don’t doubt the steak was overcooked, but did you have to eat it all before you complained about it?” Diners can behave badly, too, and negatively impact their own dining experience. However, great service has the transformative power of making a mediocre meal fantastic. Terrible service can overpower any food, no matter how carefully prepared and delicious it may be.

How important is quality service to you when you’re dining out? What do you do when the service is less than stellar? What should I have asked for from the manager after my experience? Weigh in here or over on Facebook.

And, speaking of service, stay tuned tomorrow as we roll out our Diners’ Choice Awards for Best Service provided by restaurants in America. Find out if your favorite restaurant makes the cut!

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Caroline Potter

Caroline Potter is the Chief Dining Officer for OpenTable, Inc. She’s a dining trend-spotter and an OpenTable VIP, who dines out more than she eats in and has accrued more than 10,000 Dining Rewards points. Caroline started working in restaurants as a teen and she's since tackled every front-of-the-house job, from bartender and hostess to runner and server. She trained as a chef at Manhattan’s prestigious French Culinary Institute, cooking at L’Ecole. In addition to her role at OpenTable, she has written about food from farm to table for New York City’s famed Greenmarket and Edible Brooklyn and Edible East End magazines. Caroline is also a Certified Master Gardener.